mirror of
https://github.com/LukeSmithxyz/based.cooking.git
synced 2024-11-30 17:35:43 +00:00
34 lines
1.4 KiB
Markdown
34 lines
1.4 KiB
Markdown
---
|
|
title: "Italian Bread"
|
|
date: 2021-04-06
|
|
tags: ['bread', 'italian', 'fasting']
|
|
---
|
|
|
|
- ⏲️ Prep time: 2.5 - 3.25 hr
|
|
- 🍳 Cook time: 25-30 min
|
|
|
|
## Ingredients
|
|
|
|
- 600g or 5 cups bread flour (or all-purpose if not available)
|
|
- 1 packet (appr. 2 1/4 tsp or 7g) active dry yeast
|
|
- olive oil for greasing
|
|
|
|
## Directions
|
|
|
|
1. Follow directions on the packet to activate yeast in a bowl large enough for mixing the dough
|
|
2. Add enough water for a total of 400g or 1 3/4 cups (i.e. add 400g minus however much water was used to activate the yeast)
|
|
3. Optionally add 12g or 2 tsp salt (Unsalted bread is normal in Central Italy, but it's an acquired taste)
|
|
3. Slowly mix in flour until it forms a dough that will be easy to work with and not overly sticky. Make sure there are no wet or dry pockets in the dough.
|
|
4. Cover and let rest for 15 minutes.
|
|
5. Knead the dough and let it rise covered for 1 hour in a warm place until doubled in size.
|
|
6. Split the dough in half and shape it into two loaves. Make sure the seams are at the bottom.
|
|
7. Place the loaves on a lightly greased baking sheet and let it rise covered for 1 hour in a warm place until doubled in size.
|
|
8. Make sure the oven is preheated to 200°C (400°F) before the resting period is over.
|
|
9. Score the loaves and place the baking sheet in the oven.
|
|
10. Bake for 25-30 minutes.
|
|
11. Let cool for 15 minutes before serving.
|
|
|
|
## Contribution
|
|
|
|
- km3000
|